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Ingredients:

500gm of lasagna pasta

½ lt  carton of Béchamel

2 tins of peeled  tomatoes

A small carrot

2 sticks of celery

A small onion

Add any other herbs that you have in your kitchen- Thyme, Tarragon, Parsley

A medium glass of dry white wine ( you can also use a dry red wine)

A little Extra Virgin Olive Oil

A medium sized Mozzarella cheese

2-3 soup spoons of grated Parmesan Cheese

A dash of salt and freshly ground black pepper

Preparation :

Start by preparing  the sauce as follows:

Chop the carrot, onion,  celery finely – you can do this in your Mixer

Put the mixture into a heavy saucepan or casserole with a little olive oil.
Let it gently cook until the mixture is soft
( A hint from Zia Mirella – don’t let it fry)

Add the white or red wine and continue cooking until the wine has slightly evaporated.

Now add the 2 tins of peeled tomatoes, a pinch of salt and pepper  and cook on a low heat for approximately 40-50 minutes.

A hint from Zia Mirella – this sauce is wonderful with any sort of pasta and it is a good idea to makes lots of it that you can store it into separate containers and keep in your  freezer for when you need it.

Now mix the sauce with the béchamel.

Boil up a large saucepan of water to which you have added a large pinch of rock salt.

Try to find a saucepan that is not too tall

Put a drop of olive oil in the saucepan – this stops the lasagne sticking.

When the water is boiling put in 4-5 lasagne at a time so they don’t stick together. They will take a few minutes to cook, don’t over cook them, then take them out and put them on some kitchen paper

Find a nice Pyrex dish that you can use to serve directly to the table.

Start with a layer of lasagne, then some of the sauce, then some chopped up mozzarella and a little parmesan. Continue with the next layers but make sure you leave some parmesan for the top layer.

Heat your oven to 200° and bake for 30 minutes, a little longer, or until the top forms a crust.

Garnish with baby tomatoes or basil leaves